Warm Potato Salad

How to prepare warm potato salad

1. Boil the potatoes in their skins until a fork goes in easily. When they cool down, peel them and cut into smaller cubes.
2. Cut the gherkins and bacon into small cubes. Finely chop the onion, parsley, and dill.
3. In a large bowl, mix the cubed potatoes with the gherkins and 2-3 tablespoons of the gherkin brine. Mix gently so the potatoes do not break apart.
4. Fry the cubed bacon over low heat (without oil) and when it starts releasing its fat, add the chopped onion. Let it cook until the onion softens and the bacon is slightly crispy. Add this mixture to the potatoes.
6. Mustard Sauce: In a small pot, prepare a bechamel sauce following the instructions here. When ready, add the mustard and mix well. Remove the sauce from heat and incorporate the chopped herbs. Pour the sauce over the potatoes.
7. Gently mix the potatoes with the bacon and mustard sauce, being careful not to break the potatoes, seasoning with salt and pepper to taste.
8. Serve warm. It is also good the next day (even better) lightly reheated in the microwave.

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